If you are a child of the 80’s, then your normal childhood diet consisted of hot pockets, lunchables, fruit rollups, and of course the english muffin pizza. If you have never had this 80’s delicacy, it is exactly what you think it is. An english muffin with pizza sauce and topped with melted cheese….that is it! You don’t need a recipe for english muffin pizzas, but I did want to perfect a homemade english muffin from scratch. The ingredients are incredible simple and the process is relatively easy. I hope this recipe take you back to your childhood as it did for me.
How to make homemade english muffins
until recently, I had never made an english muffin and didn’t realize they are cooked on a sillet. To start, you will heat the milk, water, and sugar in a small sauce pot, until it reaches 110 degrees F. Allow to cool to “bath water temperature” to avoid killing the yeast. Add the yeast and allow the yeast to develop in the mixture for about 10 minutes. Mix the flour with the salt and add the yeast mixture to the flour along with the melted coconut oil. Knead on a floured surface for 6-7 minutes. The dough should be soft and elastic.
Form a sticky dough ball and allow to rise in a warm place. Once doubled in size, punch the dough ball and let the dough relax for a few minutes before rolling out onto a floured surface. Punch out english muffins using a cookie cutter or end of cup or can. The english muffins should be 1/2 inch thick. Place raw english muffins on a parchment lined paper and allow to rise for 10 minutes before cooking.
Heat a skillet over low/medium heat and cook each english muffin for approximately 5 minutes per side. You can use a cast iron or a non-stick skillet. Cut in half and spread tomato sauce over each english muffin half. Top with fresh mozzarella and broil for 30-60 seconds, until golden brown. Top with fresh basil and serve.
Homemade English Muffin Margarita Pizzas
- 1 cup milk
- 1 cup water
- 2 tbsp sugar
- 1 package (.25 oz.) active dry yeast
- 1/4 cup coconut oil
- 6 cups bread flour
- 1 tsp salt
- 1/2 cup pizza or tomato sauce
- 8 oz. fresh mozzarella, sliced
- 1/2 cup fresh basil leaves, thinly sliced
- In a large bowl, mix the flour with the salt.
- In a small saucepan, warm the milk, water, and sugar. Cool to lukewarm (110 degrees F), whisk in the yeast, and let sit for 10 minutes. It is important the liquid is not too hot or too cold, or the yeast will not activate.
- Melt the coconut oil in the microwave. Let cool until warm, but not hot.
- Add the melted coconut oil and yeast mixture to the flour. Mix to combine and form a slightly sticky dough ball. Knead on a lightly floured surface for 6-7 minutes. Place in a large bowl greased with olive oil and cover in plastic wrap. Let rise in a warm place, until doubled in size.Tip: If a warm place is not accesible, turn on oven to 100 degrees and immediately turn off. Let the oven sit with the door open for a few minutes. Let the dough rise in the turned off oven with the door shut.
- Punch the dough and let it relax for 5 minutes. Roll or stretch out onto a lightly floured surface. Using a cup, can, or cookie cutter, cut muffins and transfer to a parchment ligned baking sheet. Let rise on baking sheet for 20 minutes.
- In a cast iron or non-stick skillet, heat each muffin on low to medium heat for approximatly 5 minutes per side.
- Set oven to broil (high).
- Cut the desired amount of english muffins in half. On a large sheet pan lay out the english muffin halves.
- Spread tomato sauce over the muffins and top with fresh mozzarella. Toast in oven for 30-60 seconds. Top with fresh basil.
- The coconut oil can be substituted for melted butter or vegetable oil.
- Bread flour can be substituted for all-purpose flour.